Recipe courtesy of Saptosa Foster

Chocolate Chip Candy-Bar Cookies

  • Level: Easy
  • Yield: 2 dozen
  • Total: 43 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 13 min


3/4 cup unsalted butter

1 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 egg yolk

1 teaspoon maple extract

1 teaspoon chocolate extract

1/2 teaspoon orange extract

2 tablespoons heavy cream

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet mini chocolate chips

1 cup caramel-filled chocolate candies (recommended: Hershey's Caramel-Filled Kisses)

3/4 cup uncooked oats

1/2 cup chopped pecans


  1. Preheat oven to 350 degrees F.
  2. Melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on medium to low power, careful not to burn the butter. Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the maple, chocolate and orange extract, and the heavy cream. Stir and set aside. Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, candies, oats and pecans. Chill dough in a freezer for a few minutes to make sure it is cold. Using an ice cream scoop, drop dough onto parchment-lined cookie sheet. Bake for 10 to 12 minutes and transfer to a wire rack to cool.
Let's Get Cooking!

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15 Reviews


Made this recipe for years, ever since I saw her make it on the show. Good chew, perfect for when u need a cookie fix. I usually omit the choco extract and have had a fun time trying different candies to use. But, when U do use the caramel kisses or (my usual) Rolos, it creates nice chewy/crispy caramel goo pockets. I think the orange extract is needed for a different flavor, compliments the others well, but I do lean on a lighter pour with it. Refrigeration necessary with this dough.

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